Mango yogurt pops


  • 1/3 cup peach or apricot nectar
  • 1 tsp unflavored gelatin
  • 2 8-oz cartons vanilla fat-free yogurt with sweetener
  • 1/3 of a 24-oz jar refrigerated mango slices, drained


In small saucepan, combine peach nectar and unflavored gelatin. Let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. In blender, combine gelatin mixture, yogurt, and mango slices. Cover and blend until smooth. Spoon mixture into eight 3-oz paper cups. Cover each cup with foil. Cut small slit in center of each foil cover; insert rounded wooden stick into each pop. Freeze for 4 to 6 hours or until firm. To serve, remove foil and tear paper cups away from pops.

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